FOOD 2070 Soups and Sauces

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					Career and Technology Studies
Student Learning Guide


                         Soups & Sauces




                                              Identify the Role of
                                               Sauces in Cuisine

                                              Describe the Role
                                               of Soups in Cuisine

                                              Demonstrate the
                                               Principles of Soup
                                               and Sauce Cookery

                                              Identify Possible
     PREREQUISITE:                             Life Roles
      Food Basics
        (FOD1010)



                CTS Program of Study: Health, Recreation and Human Services
                Cluster Occupational Area: Foods
                Module No: FOD 2070



NAME: ____________________________
FOR COMPLETING ALL LESSONS, USE THE BOOK:
            Professional Cooking For Canadian Chefs,
            Chapter 8: Stocks and Sauces
            Chapter 9: Soups


LESSON 1: STOCKS.
  1. What is a stock? (1 mark)




  2. A) Define mirepoix. Include preparation techniques. (2 marks)




     B) When are carrots omitted from mirepoix? (1 mark)




  3. What is a bouquet garni? How is it made? (2 marks)




  4. What do you think ready-mixed or instant flavouring agents would be? Give specific
     examples. (You will not find this in your textbook.) (3 marks)
LESSON 2: THICKENING AGENTS

Answer the following questions in point form.

   1. Explain how starch products thicken liquids. (2 marks)




   2. State two ways to separate the starch granules and prevent lumps from forming.
      (2 marks)




LESSON 3: SAUCES

   1. What is the purpose of a sauce? (2 marks)



   2. What are the components of a sauce? (3 marks)




   3. Define “mother sauces or leading sauce”. (1 mark)




   4. What are the five most common liquids or bases and what are they primarily used for?
      (10 marks)
5. There are 5 Leading Sauces or Mother Sauces. They are based on what type of liquid
   and thickening agent is used in them. Copy Chart 8.1 The Leading Sauces into the space
   below: (10 marks)


   LEADING SAUCE                   LIQUID                        THICKENER
   Béchamel Sauce
   Velouté
   Brown Sauce/Espagnole
   Tomato
   Hollandaise


6. A) Define “roux”. (1 mark)




   B) State the basic steps in the production of a roux. (3 marks)




   C) What are the three types of roux’s and how are they different from one another.
      (6 marks)
   D) What are some general principles when making a roux? (3 marks)




7. Copy Table 8.5 “Roux Proportions in Sauces” into the space below. (5 marks)




8. How is cornstarch used as a thickening agent? (1 mark)




9. What are finishing techniques in general? (1 mark)



10. Finishing techniques may be used on a number of products. For each of the following
   terms, define it and give the characteristics of the finished product. (2 marks each)
       a. Liaison




       b. Enriching with butter




       c. Enriching with cream
       d. Reduction




       e. Straining




       f. Deglazing




       g. Seasoning



11. What are the quality standards for sauces? Briefly describe each. (6 marks)




12. What is a sauce you can make that is low fat? (1 mark)




13. What changes can you make in a sauce to make it low fat? (2 marks)
LESSON 4: SOUPS
  1. Describe the following types of soups: (2 marks each)

         a. Clear soups




         b. Thick soups




         c. Specialty soups




  2. When presenting soups, they are some key things to remember.
       a. How big are the standard proportion sizes? (1 mark)



         b. How does temperature play a role? (1 mark)



         c. When holding soup for service what are two tips to keep the soup ingredients
            from overcooking? (2 marks)
3. Name 10 common toppings that may appear on soups. (10 marks)




4. What are five common accompaniments? (5 marks)




5. What are the characteristics of a quality cream soup? (3 marks)




6. Discuss the nutritional value of homemade soups v.s. commercially prepared soups.
   This is not in your textbook. (2 marks)




7.    Looking back at the three different types of soups, what are the key thickening and
     flavoring agents when making them? (3 marks)
PERSONAL LAB EVALUATION – SAUCES & SOUPS
Evaluation of Products
Quality Characteristics Of Sauces

Appearance - smooth, even colour for type: white for cream sauce, pale ivory for velouté,
                 deep brown for brown sauce, deep red for tomato and cream or yellow for butter
Texture - smooth, no lumps, not too thin or thick, coats food lightly
Flavour - no starchy taste, distinctive, seasoned

       Score your sauces according to the above quality characteristics, where:

        3 - meets all criteria, 2 - meets most criteria, 1- meets few criteria

 Foundation               Sweet and Sour                         Butter
   Sauce
  Name of
   Product
  Prepared
 Appearance

    Texture

    Flavour




Analysis
Compare and analyze the ingredients and procedures in the making of each type of sauce.

  Foundation              Sweet and Sour                       Hollandaise
    Sauce
   Name of
    Product
   Prepared

  Liquid used

  Thickening
  Agent used

 Seasoning(s)
     used
   Finishing
  Technique*

*reduction, straining, deglazing, enriching with butter and cream, seasoning
Questions
1. What technique(s) did you use to ensure your sauces were smooth and free from lumps? Are there
   others you did not use?



2. What is the difference in preparation of the three different types of roux (white, blond or ivory) What
   type of roux did you prepare most often?


Evaluation of Products
        Quality Characteristics Of Soups

        Appearance - appetizing and appropriate to the type of soup,
                       i.e. consommé - clear,
                       cream - smooth, even colour

        Texture - cream - smooth, no graininess or lumps, not too thick;
                   others - variety of textures, vegetables cooked to tender crisp

        Flavour - thickened soups - no starchy taste;
                   others - distinctive flavours of ingredients used, seasoned

        Temperature - hot soups hot, cold soups cold

       Score your soups according to the above quality characteristics, where:
        3 - meets all criteria, 2 - meets most criteria, 1- meets few criteria


                              Soup #1                        Soup #2                        Soup #3

     Product
    Prepared


  Appearance



     Texture



     Flavour



  Temperature
    General Comments:
    Make some general comments about each soup you prepared.(Consider new skills or techniques
    used, products that were particularly delicious or difficult to make, what you would tell some else attempting
    the recipe, how you could improve the soup.)



Product Prepared                                             COMMENTS

				
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